Issue: 2015-11-05 PHOTO: wikipedia commons.com
Northern Pike is delicious when properly prepared
Just think of all the salmon or tuna sandwiches you’ve had over your lifetime. Well, with a small amount of effort you can do the same with pike.
Sadly, pike have got a bad reputation with many people and even one of their nicknames, “slough shark,” says a lot about how some people think about them. They are aggressive fighters on the line, and they are also delicious prepared in various ways.
Following these simple steps will reward you with another tasty sandwich filler or dip that will keep your friends guessing what it is. The tomato soup adds flavour for sure, but also colours the fish so it can be mistaken for salmon.
Recipe for Canned Pike
For each quart:
½ cup tomato soup
¼ cup white vinegar
I tsp salt
Note: 1 can tomato soup, ¾ cup of vinegar will make enough to do 2 quarts and 1 pint of fish.
Use ¾ cup of this mixture per quart, or 1/3 cup per pint.
Add salt separately into jar as needed per quart/pint prior to putting fish into jar.
Directions: Fillet the fish (no bones.) Cut into 1” wide chunks and pack firmly into jar leaving about ½” space at the top. Fill the jar with the liquid mixture. Carefully follow the instructions for your pressure canner and process the fish for 100 minutes at no less than 10 pounds of pressure.
Recipe for Pike Stuffed Pita Halves
1 pint canned pike
3 Tbsp finely chopped onion
3 Tbsp mayo or sandwich spread
Seasoned salt and pepper
Drain the fish, rinse with cold water if you wish, break it up with a fork, add the mayo, onions and salt/pepper to taste. Many other spices or flavour enhancers can be added to suit anyone’s taste buds.
Cut pita pockets in half and spoon the fish mixture into the open pita half. These can be eaten right now or zip-locked and frozen for later. This mixture can be used as a veggie or nacho dip or used to fill the sturdy part of a romaine leaf with the remaining leafy part folded back over the filling.